If you are looking for the easiest way to make a turkey, try this Spatchcock Grilled Turkey. It is super-moist, requires half the cook time of a roasted turkey and it is bursting with flavor.
Turkey doesn’t always get a good reputation. It is intimidating to make for most and many times it turns out dry and not flavorful. But that is not the case with when you spatchcock and grill the turkey. In addition to being incredibly juicy and flavorful, I believe that making it this way is much simpler than baking it in the oven. It cooks in half the time.
By removing the backbone, a turkey can be roasted more quickly and carved more easily if it is butterflyed, also known as spatchcocked. I prefer making like this than any other way.
Therefore, I strongly advise you to try this grilled turkey and spatchcocking it if you are in charge of making the turkey for Thanksgiving or if you are hosting the holiday. It is so delicious, easy to make and your family or friends and you will love it.
I also prefer getting a fresh turkey over a frozen one and it’s typically 10-12 lbs or so. It’s a great size for serving a larger group and makes for an easy spatchcock. Which means butterflying the turkey by removing the backbone with kitchen shears.
I cannot wait for you guys to try making turkey like this! Let me know what you think.
Are you tired of dry, flavorless turkeys that dominate the Thanksgiving table? Do you crave a faster, more efficient way to cook your holiday bird? Look no further than the spatchcock turkey on the grill! This innovative technique transforms your Thanksgiving centerpiece into a succulent flavorful masterpiece, cooked to perfection in half the time.
Why Spatchcock?
Spatchcocking, also known as butterflying, involves removing the backbone of the turkey and flattening it out. This creates a more even cooking surface allowing the heat to penetrate all parts of the bird simultaneously. The result? A juicier more evenly cooked turkey with crispy skin and incredible flavor.
Advantages of Grilling
Grilling your spatchcock turkey offers several advantages over traditional oven roasting:
- Faster cooking time: Spatchcocking reduces cooking time by up to 50%, freeing up your oven for other dishes.
- Enhanced flavor: The smoky aroma from the grill infuses the turkey with a unique and delicious flavor, adding an extra layer of complexity to your Thanksgiving feast.
- Space efficiency: Grilling frees up valuable oven space, allowing you to prepare other Thanksgiving staples without the hassle.
- Precise heat control: Grilling allows for more precise heat control, ensuring your turkey cooks evenly and doesn’t dry out.
How to Spatchcock a Turkey
Spatchcocking a turkey might seem intimidating, but it’s surprisingly easy with the right tools and instructions. Here’s a quick guide:
- Gather your tools: You’ll need a sharp pair of kitchen shears, a cutting board, and a large baking sheet.
- Remove the backbone: Place the turkey breast-side down on the cutting board. Starting at the tail end, use the kitchen shears to cut along both sides of the backbone, removing it completely.
- Flatten the turkey: Flip the turkey over and press down firmly on the breastbone to flatten it out.
- Trim the wings: If desired, trim the wing tips to prevent burning.
Spatchcock Turkey Recipe
Now that you’ve mastered the art of spatchcocking, let’s dive into the recipe:
Ingredients:
- 10-12 lb fresh turkey, spatchcocked
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Prepare the spice rub: Combine the garlic powder, smoked paprika, parsley, oregano, salt, and pepper in a small bowl.
- Make the oil and mustard mixture: Whisk together the Dijon mustard and olive oil in a separate bowl.
- Season the turkey: Pat the turkey dry with paper towels. Apply the oil and mustard mixture generously over the entire surface of the turkey, followed by the spice rub, ensuring even coverage.
- Preheat the grill: Preheat your grill to medium-high heat. Lightly brush the grates with oil.
- Grill the turkey: Place the turkey skin-side down on the grill and cook for 5 minutes to crisp the skin. Flip the turkey over and reduce the heat to low. Continue grilling for approximately 90 minutes, aiming for an internal temperature of 165°F.
- Rest and carve: Remove the turkey from the grill and let it rest for 20-30 minutes before carving.
FAQs and Tips
- Why rest the turkey? Resting allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Do I have to spatchcock the turkey? While spatchcocking is highly recommended for this recipe, you can roast the turkey whole if preferred. However, be aware that cooking time will be significantly longer.
- Can I customize the flavors? Absolutely! Experiment with different spices and herbs to create your own unique flavor profile.
- How do I know when the turkey is done? Use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F in the thickest part of the thigh.
Spatchcocking and grilling your Thanksgiving turkey is a game-changer. This method delivers a juicy, flavorful bird in half the time, freeing up your oven and adding a unique smoky touch to your holiday feast. Embrace the spatchcock technique and impress your guests with a Thanksgiving turkey they’ll never forget!
How spatchcock grilled turkey:
- In a small bowl, combine the spices and set aside.
- Mix together the oil and mustard and set aside
- Please put on meat handling gloves (I do this for safety reasons) and use paper towels to pat the entire turkey dry.
- Using kitchen shears, cut the backbone out of the turkey. Cut along the spin, starting at the tail end and working your way up to the neck (do this on both sides of the spine until it is completely removed).
- To ensure that all of the turkey’s parts are laying flat so they cook evenly on the grill, make a cut with the shears by the end of the breast plate. Depending on the turkey, you may need to make additional cuts near the thighs to aid in the turkey’s flattening.
- Apply the oil rub and spice mixture to the turkey, making sure to rub it all over while wearing gloves.
- To crisp the skin, preheat the grill to medium-high heat, lightly oil the grates, place the turkey skin side down in the center of the grill, and cook for five minutes.
- After turning the turkey over, reduce the heat to low and cook it for 90 minutes (the internal temperature of the grill should be between 375 and 400 degrees; to achieve this, turn on two of the middle burners to low and two of the outside burners to medium).
- Use a meat thermometer to check the turkey’s temperature; it should be 165 degrees. After taking the turkey off the grill, let it rest for 20 to 30 minutes before carving and serving.
What ingredients you need to spatchcock and grill a turkey:
- Turkey: For this, we typically use a 10- to 12-pound turkey. The average size turkey most stores sell.
- Dijon mustard, though grainy or honey mustard will also work Whichever you prefer.
- Olive oil is preferred, but avocado oil is also acceptable.
- One of the essential spices for the rub is garlic powder!
- Another important spice in this seasoning rub is smoked paprika, which is delicious.
- Parsley: I usually use dried parsley, but if you’d rather, you can use freshly chopped parsley that has been finely chopped.
- Oregano – same here, I use dried oregano